Easy Macrobiotic Kabocha Squash Pudding

My daughter is allergic to milk, so I came up with this foolproof recipe for macrobiotic kabocha squash pudding. It only requires minimal effort and has few Steps, so it can be made in a flash. Sprinkle with kinako for true comfort food.

Steps

1.
Steam the kabocha squash, peel the skin, and put into a food processor. (I peeled it this time 'round for the sake of the photos, but you can also use unpeeled kabocha. It will result in a pudding with a slightly rougher texture, but it's still delicious.)

2.
Combine all ○ ingredients in a food processor and blend.

3.
Now put all the ● ingredients into a small pan. Bring to a boil, and simmer for 1 minute (to eliminate the grainy texture of kanten).

4.
Add the kanten mixture from Step 3 to the Step 2 blended kabocha mixture, and also add the vanilla beans (if using). Bring it to the boil again and let simmer for 2 and a half minutes until thick and smooth. (The mixture will thicken as a result of heating the kudzu flour.)

5.
Turn the heat off and let it cool down slightly (if you're using vanilla essence instead of vanilla beans, add it at this point). Pour into a mold and chill in the fridge for an hour.

6.
Remove from the mold and slice. Decorate with toppings of your choice. (Here, I used adzuki beans that I already had steamed. They're unsweetened, but still go great with the pudding).

7.
Also check out my "Macrobiotic Pumpkin Potage and Curry for Kids" [Recipe ID: 1268066]. I always have this up my sleeve for when I'm stuck for something to make.

Story Behind this Recipe

My daughter was nagging me for a snack, so I had to put something together in a flash. And thus this recipe was born.

Helpful Hints

Using the listed ingredient quantities, I was able to make enough pudding to fill one jelly mould.